Inverted sugar (for ice cream, sponge cakes…) in Kitchen Robot

Azúcar invertido (para helados,bizcochos...)en Robot de cocina

Detalles del cocinado

restaurant 4 raciones

schedule 16 min


Receipt compatible with Smartchef V100 digital 5L Multifunction Kitchen Robot Smartchef V100 digital



  • task_alt 150 g. mineral water at room temperature
  • task_alt 350 g. sugar
  • task_alt One white sachet of acidulant
  • task_alt One blue or purple sachet of baking soda

Receta paso a paso

  1. Place the blades in the jug.
  2. Fill the jug with water and program 3 and a half minutes, temperature 50º, speed 3.
  3. Add the sugar and program six and a half minutes, temperature 80 degrees, speed 3.
  4. Add the white sachet of raising agent and mix for 10 seconds at speed 3.
  5. We wait for the temperature to drop to about 60º (more or less 5 minutes).
  6. Add the blue or purple sachet of raising agent and program one minute at speed 4.
  7. Pour into a glass jar and store at room temperature. It lasts between ten or twelve months.

Consejos y accesorios necesarios

- For ice cream: 30 % of the normal sugar is substituted. Since the invert sugar does not crystallize, the ice cream is creamier and easier to shape.

- For sponge cakes: 20 % of the normal sugar is replaced by this sugar. The pastries and cakes remain soft as freshly baked for a longer period of time, it also helps the dough to rise and gives shine.

- For fermented doughs: 50-70% invert sugar should be used. It helps the doughs to ferment faster.

- Accessories used: blades.

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